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–+ servings
dipping a tortilla chip into buffalo chicken dip in a crockpot.
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4.57 from 32 votes

Crockpot Buffalo Chicken Dip

Level up your appetizer game with this easy Crockpot buffalo chicken dip recipe. Made for scooping, this 5 ingredient slow cooker chicken wing dip is great for entertaining!
Prep Time5 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 20 minutes
Course: Appetizer, dip
Cuisine: American
Servings: 10 people
Calories: 313kcal
Author: Becky Hardin

Equipment

  • Crockpot

Ingredients

  • 4 boneless, skinless chicken breasts *
  • 16 ounces cream cheese 2 bricks, cubed**
  • 1 cup Buffalo sauce ***
  • ½ cup shredded cheddar cheese
  • ¼ cup ranch dressing
  • crumbled blue cheese optional, for topping

Instructions

  • Place the chicken breasts in the bottom of the Crockpot.
    4 boneless, skinless chicken breasts
    Raw chicken breasts in a Crock Pot.
  • Place the cubed cream cheese on top of the chicken, then pour the Buffalo sauce over top.
    16 ounces cream cheese, 1 cup Buffalo sauce
    buffalo sauce drizzled over cubed cream cheese and raw chicken in a crockpot.
  • Set the Crock Pot on HIGH for 3 hours.
  • Shred the cooked chicken.
    Shredded chicken on a plate.
  • Return the shredded chicken to the pot, then add the shredded cheese and ranch dressing.
    ½ cup shredded cheddar cheese, ¼ cup ranch dressing
    shredded chicken, cheese, and ranch added to creamy buffalo sauce in a crockpot.
  • Return the lid until the cheese is melted, about 15-20 minutes.
  • Serve warm with crumbled blue cheese, celery, and chips!
    crumbled blue cheese
    overhead view of crockpot buffalo chicken dip in a white bowl with blue cheese and tortilla chips.

Video

Notes

*I use boneless, skinless chicken breasts for this dip, but boneless chicken thighs work too.
**I prefer to use full-fat cream cheese for flavor and texture, but you can use low-fat if you prefer.
***Use your favorite hot sauce for this dip recipe--I really love Frank's RedHot.
Tips:
  • The cream cheese needs to be cut into cubes so this it melts evenly. It will be easiest to do this if you let it soften ahead of time. Set it on the counter for about 30 minutes to 1 hour. You can also dip a knife in warm water to help cut through the block.
  • If you are using leftover chicken, add it in Step 2, but decrease the cook time to about 1 hour (instead of 3).
  • Chicken breasts are cooked once they reach an internal temp of 165°F.
  • Once cooked, the chicken can be shredded directly in the Crockpot for convenience. If you find it easier, you can remove the chicken and shred it on a plate or cutting board, then add it back to the pot.
  • Keep dip in the Crock Pot on the WARM setting to serve at a party.
Oven Instructions: Preheat oven to 375°F. Use any shredded, cooked, or leftover chicken. Combine all ingredients, pour into a baking dish, and bake in the oven for 20 minutes; or until the dip and chicken are fully warmed through. (I do not recommend starting with raw chicken when making a baked dip, so be sure to cook the chicken separately first.)
Storage: Store crockpot Buffalo chicken dip in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 313kcal | Carbohydrates: 3g | Protein: 23g | Fat: 23g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 986mg | Potassium: 441mg | Fiber: 1g | Sugar: 2g | Vitamin A: 734IU | Vitamin C: 19mg | Calcium: 93mg | Iron: 1mg